Join the Canto Cooking Club - bit.ly/40osarV Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/char-siu-chinese-bbq-pork madewithlau.com/recipes/salt-pepper-pork-chops madewithlau.com/recipes/chinese-bbq-spare-ribs What’d you think of Daddy Lau’s recipe?
YOUR DAD IS THE CUTEST. He looks so much like my grandpa I’m so happy I found your channel, unfortunately I can’t even communicate with my grandparents Bc I never learned how to speak Cantonese. I also have been worried that my cousins and I won’t be able to eat the dishes our Grandparents make when they’re gone, I’ve always wanted to record them cooking to be able to preserve our culture so I love that you do this for these younger generations of Chinese Americans that came from our Chinese immigrant grandparents 👏🏼👏🏼
I first watched your channel about a year back. My dad had his restaurant along with grandma back in the early 60s in to the mid 1980s. I really appreciate all the recipes your dad has presented over this channel. It's jogged some of my memories of what my dad and grandma used to cook. I wasn't able to memorize in great detail all their recipes...so your channel has been a great supplemental godsend so to speak.
My Chinese grandfather owned or cooked in Cantonese restaurants his entire life, until he retired and moved-in with us in the early 70s (before I was born). I grew up with him living in our house, and he would always cook amazing Sunday night dinners. Watching your dad cook reminds me a lot of great childhood memories with my Grandfather in the kitchen (he spoke little English, despite living in Canada for 60+ years). Love the videos...keep it up.
Master Lau demonstrating the "asbestos fingers" that all professional cooks develop. If you abuse your hands long enough, they become scary tough. I'm getting there enough to intimidate my kids, but I'm no where near that pro cook, "grab a sheet pan straight from the oven" level.
Daddy Lau really does explain everything so freaking well! I never thought about the letting it marinate at room temp it really would absorb more flavor like that and the fork holes are genius
In the Philippines, we also have Chinese Char Siu here. We call that 'Asado' in Filipino which is a Spanish Loanword for 'grilled'. A very delectable dish. 🙂
I just did this a few days ago and it was awesome. I love it so much. Thank you so much for sharing your recipe, tell your dad. I'm a fan already. I did, quite a few of your dad's recipes and it was perfect. Again, thank you so much from the Philippines 🇵🇭
I love all your videos. You explain everything so clearly I know I can make it too! The food is fabulous and your family is wonderful! ❤... pretty sure I'm in love with your dad. 😉
Thank you so much for sharing your family secret recipes. Iv always wanted to learn how to cook Chinese food and you make it so engaging with the whole family 👍🏽
I am inspired to make a special dim sum dinner tonight with whatever I can find in the kitchen! Thanks, this char sui style is one of my husband's favorites.
Appreciate the work thta you are.putting into this. Cheers to your dad which is a legend. But also big big cheers for you for making this so enjoyable, sharing knowledge,.being objective at the same time as having cadency in explaining. Great work man! Cheers from Brazil
You and your dad are really cool I love the way you do it and I love his recipes and I love the way you present it so you both win but I think he's got a little Edge on you!
Can you please do a crab rangoon recipe I would love to see how your dad does it I tried other recipes would love to see how your dad does it if he does
I would like to volunteer on your you tube channel to taste test each dish you make. Thanks for sharing your recipes and your many years of experience as a chef. Jerry D. From Massachusetts
I wonder... Was your dad a better father or a better grandfather? I can see how much he loves you, while he also seems absolutely in love with his grandchild(ren). Lovely 3 generation family. Will we ever see your wife's family, too, like in a big get together? What I've also wondered about: how good is your dad's English? Is it a conscious choices that he doesn't speak English in your videos? (FYI: I adore your channel, your (entire) family and your parents - I absolutely do *not* mean any disrespect!)
Stores that sell "healthy" foods, vitamins, etc. often carry a four-.bottle set of safe food colorings that are made from food extracts, such as turmeric for yellow, raspberry or strawberry for red, etc. You don't need to use artificial food colorings that are coal tar derivatives.
Char Siu: If I want to made a vegetarian/Vegan version, What would I use instead of pork? Tofu? King Oyster mushroom? Something else? (I don't like seitan).Should I marinate it for the same amount of time, more, or less? Also, would I use the same oven temperature? Should it roast for the same amount of time? Thank you! :)
The sui spear rib looks great. But it won't be authentic without the red color. Can you please tell us where to find the red dye and the brand name of it? Thank you.
Usually takes me a lot more than 2 minutes to poke the meat, really impressive. Ok, but in all seriousness these are solid recipes that aren't TOO hard to replicate.
Wow, Char Siu is a lot easier than I thought it was. I'm definitely going to be making some before summers end. When lathering, are we flipping the meat completely after the one side and then repeatedly flipping each time or is it life the meat lather and then do the top?
Is there some sort of cultural reason why these are all considered "bbq"? The first and last I get because they could easily be prepared over fire, but why is salt and pepper pork barbecue? My understanding of the word barbecue is that it is a style of cooking that involves cooking over fire.
It would be easier to listen to if you were to translate the videos in English. A lot of writing and foreign language plus watching what your father is doing, is a lot to take in. No offense to your father, he provides us with great lessons and knowledge. Then maybe add some tips in your language from the video we can learn to say and write. So the next time we hear him say it, we can understand him ;)
Master Lau demonstrating the "asbestos fingers" that all professional cooks develop. If you abuse your hands long enough, they become scary tough. I'm getting there enough to intimidate my kids, but I'm no where near that pro cook, "grab a sheet pan straight from the oven" level.
Join the Canto Cooking Club - bit.ly/40osarV
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Get the full recipe here - madewithlau.com/recipes/char-siu-chinese-bbq-pork
madewithlau.com/recipes/salt-pepper-pork-chops
madewithlau.com/recipes/chinese-bbq-spare-ribs
What’d you think of Daddy Lau’s recipe?
YOUR DAD IS THE CUTEST. He looks so much like my grandpa I’m so happy I found your channel, unfortunately I can’t even communicate with my grandparents Bc I never learned how to speak Cantonese. I also have been worried that my cousins and I won’t be able to eat the dishes our Grandparents make when they’re gone, I’ve always wanted to record them cooking to be able to preserve our culture so I love that you do this for these younger generations of Chinese Americans that came from our Chinese immigrant grandparents 👏🏼👏🏼
I first watched your channel about a year back. My dad had his restaurant along with grandma back in the early 60s in to the mid 1980s. I really appreciate all the recipes your dad has presented over this channel. It's jogged some of my memories of what my dad and grandma used to cook. I wasn't able to memorize in great detail all their recipes...so your channel has been a great supplemental godsend so to speak.
My Chinese grandfather owned or cooked in Cantonese restaurants his entire life, until he retired and moved-in with us in the early 70s (before I was born). I grew up with him living in our house, and he would always cook amazing Sunday night dinners. Watching your dad cook reminds me a lot of great childhood memories with my Grandfather in the kitchen (he spoke little English, despite living in Canada for 60+ years). Love the videos...keep it up.
Thank you! My husband will be a happy man now. Love your videos. You Dad is a perfect teacher!!!
Master Lau demonstrating the "asbestos fingers" that all professional cooks develop. If you abuse your hands long enough, they become scary tough. I'm getting there enough to intimidate my kids, but I'm no where near that pro cook, "grab a sheet pan straight from the oven" level.
Daddy Lau really does explain everything so freaking well! I never thought about the letting it marinate at room temp it really would absorb more flavor like that and the fork holes are genius
Much thanks to you
& of course Your father.
For the share of Recipes 🙏🥩🫕
So grateful that you have your dad share his wisdom and experiences…..he has a wealth of knowledge that I can learn from!
In the Philippines, we also have Chinese Char Siu here. We call that 'Asado' in Filipino which is a Spanish Loanword for 'grilled'. A very delectable dish. 🙂
劉師父。解釋詳盡。易學易明。賞心悅目。尚未欣賞先給like.。
多谢刘爸爸的家庭厨艺😊
非常感謝您的支持！老劉祝福您與家人健康快樂！
I just did this a few days ago and it was awesome. I love it so much. Thank you so much for sharing your recipe, tell your dad. I'm a fan already. I did, quite a few of your dad's recipes and it was perfect. Again, thank you so much from the Philippines 🇵🇭
Your Dad is an absolute gem, what a funny guy! Love the channel!
DUDE!! I love your dad! He is so kind and fun and explains about the recipes so nicely!! Please tell him I am a huge fan!
Thanks for making these videos with your dad! It is soo humbling to see! Making me feel like home
I love your videos and your dad explains everything so well!
lil cam looks at kat with so much love
Love y'all - keep these vids coming!! I see the Fam is growing....love it. Best to you!
I love all your videos. You explain everything so clearly I know I can make it too! The food is fabulous and your family is wonderful! ❤... pretty sure I'm in love with your dad. 😉
My children they not understand Chinese much , but have you to translate , so good !thank you !
Thank you so much for sharing your family secret recipes. Iv always wanted to learn how to cook Chinese food and you make it so engaging with the whole family 👍🏽
I'm drooling ....thanks for posting.
I am inspired to make a special dim sum dinner tonight with whatever I can find in the kitchen! Thanks, this char sui style is one of my husband's favorites.
Char siu is one of my favorite things. I need to try making it your way. Thank you!
It's so easy. You won't buy it from the store ever again. Don't forget the glaze at the end.
I’ve made this recipe several times. It’s addictive.
I’ve seen this video before but still love watching it over and over again 🎉
Appreciate the work thta you are.putting into this. Cheers to your dad which is a legend. But also big big cheers for you for making this so enjoyable, sharing knowledge,.being objective at the same time as having cadency in explaining. Great work man! Cheers from Brazil
Please do a video on Yong Tau Foo Soup and also the spicy chilli that goes with it. Thank you so much
Amazing!
I like to try Char siu pork one day 😊. Thanks for sharing.
You and your dad are really cool I love the way you do it and I love his recipes and I love the way you present it so you both win but I think he's got a little Edge on you!
Can you please do a crab rangoon recipe I would love to see how your dad does it I tried other recipes would love to see how your dad does it if he does
These all look delicious! My complements to the Chef!
Omg gorgeous ❤❤, I love your parents ❤❤
love this video!
I love all the recipes. I wish I had the time to cook them all !!!
I would like to volunteer on your you tube channel to taste test each dish you make. Thanks for sharing your recipes and your many years of experience as a chef. Jerry D. From Massachusetts
These recipes looks so yummy 👍
I want to know what it's like to live with a dad like that.... food sorted for your life!!
Awesome videos ; I became a fan today - the information you provide is very interesting ! The recipes are delicious!
My grandma loved cantonese chicken. She put me on game at a young age
I wonder... Was your dad a better father or a better grandfather? I can see how much he loves you, while he also seems absolutely in love with his grandchild(ren). Lovely 3 generation family. Will we ever see your wife's family, too, like in a big get together? What I've also wondered about: how good is your dad's English? Is it a conscious choices that he doesn't speak English in your videos? (FYI: I adore your channel, your (entire) family and your parents - I absolutely do *not* mean any disrespect!)
... Dang! ... that looks GOOD ! ... :-) ...
The wife always gotta talk like she know what she talkin bout the daddy the chef not her Lol
GREAT RECIPE
Wow! I’ve made Caa siu 30 times and thought that was a lot.
Do you not peel the membrane from the bone side of the sheet of ribs?
劉師傅功夫技術冇得彈！��
好多謝您嘅支持！老劉祝福您同家人平安快樂！
I made something very similar for my dad and said he was having pimp my Ramen for dinner. He was very excited and happy 😊
Sir maybe can u have a channel for tutorial of Cantonese from basic to difficult words
LOL your dad is right put more honey to make more weight to cost more. Never thought of that. Especially when it's cool down it gets hardened up.
Stores that sell "healthy" foods, vitamins, etc. often carry a four-.bottle set of safe food colorings that are made from food extracts, such as turmeric for yellow, raspberry or strawberry for red, etc. You don't need to use artificial food colorings that are coal tar derivatives.
I did the orange 🍊 chicken omg 😳 was sooooooo delicious. I need to try the first recipe for sure.
Very useful tips!
Please make tofu fa one day! Love your work! Keep crushing it!
Hi, I from the same city at China as your dad, I want to know if your dad know the recipe of 那金卤味. It makes with difference kind of pig intestines. 😊
Char Siu: If I want to made a vegetarian/Vegan version, What would I use instead of pork? Tofu? King Oyster mushroom? Something else? (I don't like seitan).Should I marinate it for the same amount of time, more, or less? Also, would I use the same oven temperature? Should it roast for the same amount of time? Thank you! :)
Thank you.
I love the 精靈baby most besides the cooking shows ！
The sui spear rib looks great. But it won't be authentic without the red color. Can you please tell us where to find the red dye and the brand name of it? Thank you.
Usually takes me a lot more than 2 minutes to poke the meat, really impressive. Ok, but in all seriousness these are solid recipes that aren't TOO hard to replicate.
Thanks!
Thank you so much!
No wonder my dad said rather to have me born as Char Siu.
Well done. Looks delicious 😋
Wow, Char Siu is a lot easier than I thought it was. I'm definitely going to be making some before summers end.
When lathering, are we flipping the meat completely after the one side and then repeatedly flipping each time or is it life the meat lather and then do the top?
Would you change the char siu method over a smoker?
The marinaded for the bbq spare ribs can you use it on the boneless ones?
How wonderful!
You’re the best, Chef…I wish you are my relative.
Perhaps nxt video, daddy lau should teach hw to roast pork (Siew York Shao Rou 烧肉)
I would like to know do you ever use MSG I like it very much
Daddy Lau...can you adopt me !!!!....😭😭😭😭
BRAVO 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏
I hate watching these, they always make me so hungry for it hahahahahahahaha 😂😂 thanks for another great video.
Does your dad have a cookbook that I could buy?
Yumm
👍
Damn your grandpa was handsome af
Use Avocado Oil. High smoke point, one of the healthiest cooking oils you can get.
😋
still waiting on crispy pork belly!
Siew Yoke.
啊啊啊啊！看起来好棒！
非常感谢您的支持！老劉祝福您和家人健康愉快！
OMG 😋😋😋😋😋
0:00 - Hi MWL. 👋 34:54 - 265th like from me. 👍 Cheers.
Is there some sort of cultural reason why these are all considered "bbq"? The first and last I get because they could easily be prepared over fire, but why is salt and pepper pork barbecue?
My understanding of the word barbecue is that it is a style of cooking that involves cooking over fire.
print those recipe sheets on a t-shirt
Was your dad a professional chef?
可以用红曲粉吗？
非常感謝您的支持！可以用適量紅色素増加顏色，老劉㊗️您同家人安康！新春快樂！
谢谢师傅感恩新春萬事如意@@MadeWithLau
It should be called meat candy.
It would be easier to listen to if you were to translate the videos in English. A lot of writing and foreign language plus watching what your father is doing, is a lot to take in.
No offense to your father, he provides us with great lessons and knowledge.
Then maybe add some tips in your language from the video we can learn to say and write. So the next time we hear him say it, we can understand him ;)
流口水啦
非常感谢您的支持！老劉祝福您和家人健康快乐！
Please narrate, it's too hard to read captions and watch your dad cook
More Coffee&Dessert ua-cam.com/video/isUT-U-_9vQ/v-deo.html
好中意刘爸爸!!!!!有个厨神老窦太幸福拉!
感恩有您嘅支持！老劉祝福您與家人健康快樂！
Master Lau demonstrating the "asbestos fingers" that all professional cooks develop. If you abuse your hands long enough, they become scary tough. I'm getting there enough to intimidate my kids, but I'm no where near that pro cook, "grab a sheet pan straight from the oven" level.
Thanks!
You're awesome! Thank you :)